Sunday, March 20, 2011

Smothered Chicken & Cilantro Burritos

Sorry for the infinitely long hiatus! Life with two kids has been wild and crazy, and unfortunately blogging was put on the back burner for a while. I'm hoping to be back with lots of new recipes soon though! I literally have HUNDREDS that have been photographed and are all ready to go, but these days I hardly have time to shower, let alone blog. :) But for now, let me share one of our new favorite dinner recipes. Don't be alarmed by the long ingredient list! These burritos come together surprisingly fast and are well worth the trouble. My family could NOT get enough of these! The sauce you smother on them is truly divine. This dinner quickly moved to our "Top 10 Favorites" status and will be gracing our dinner table for years to come! AAAND....The very best part about this meal is that you can easily freeze half for another meal. Love that!

Smothered Chicken & Cilantro Burritos -Alyssa Griffeth-

Yields: 8 very large burritos 3 c. chicken, cooked and shredded 1 recipe- Santa Fe Lime Rice (see below)-- NOTE: there will be some extra that can easily be served as a side dish for a small number of people. 1 1/2 cans black beans (or 2 full cans if you love beans-- but I think 1 1/2 is perfect) 8 burrito-sized tortillas 4 c. shredded Mexican cheese (I prefer a mix of monteray jack and a Mexican blend), divided 1 recipe- Cilantro Buttermilk Sauce (see below) Toppings: sour cream and diced avocados Santa Fe Lime Rice 2 c. basmati or Jasmine rice 4 c. chicken broth 1 tsp. kosher salt 1/2 tsp. garlic powder 2 limes, juiced 4 Tbs. butter 1/2 tsp. cumin 2/3 c. cilantro, chopped Melt butter in a skillet if you plan to use a rice cooker (or a large pot if you prefer cooking the rice on the stove). Add rice and all seasonings and stir constantly over medium heat for 3 minutes, or until browned and fragrant. Pour into rice cooker and add chicken broth and lime juice. Cover and cook about 30 minutes, or until done. Stir in cilantro.

Cilantro Buttermilk Sauce 2 c. mild salsa verde (I buy this in small cans found near the green chiles) 2 pkg. Hidden Valley buttermilk ranch (dry) 1 c. cilantro 2/3 c. sour cream 2/3 c. mayo 2 tsp. minced garlic 1 tsp. kosher salt 2 limes, juiced 1/2 tsp. cumin 1/2 c. sugar Place all ingredients in blender and blend till smooth. To assemble the burritos: -grease 2 9x13 pans (I use one disposable so it can be easily frozen) -warm tortillas in the microwave to make them more pliable -spread tortillas out on a large surface -place a scoop of rice, chicken, beans, and cheese on each tortilla -top each with a spoonful of sauce -Fold end over and roll as tightly as possible -Place 4 in each pan, with the seam side down -Cover with remaining sauce -Top with remaining cheese -Cover with greased foil and bake at 350 degrees for 40 minutes. Remove foil and bake for an additional 10 minutes. -Serve with sour cream and diced avocado (a must!).

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  1. Very yummy! thanks for the recipe, the next day I didn't have any more avacados, so instead I reheated the left overs and cut it all up and put shredded lettuce and tomatoes with some left over cilantro dressing and it was a delicious salad!

  2. Mmmmm...sounds so good! I can't wait to try this recipe!